Directions

1Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2In large bowl, mix all remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley.

3Bake 38 to 48 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Store in refrigerator.

Exchanges:

Carbohydrate Choice

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Step Photos

1Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2In large bowl, mix all remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley.

3Bake 38 to 48 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Store in refrigerator.